Salads
Salads don't have to be made with lettuce, tomatoes and cucumbers every time. I'm happy to say that I eat a lot of salad! I think it's the crunch I love! And you can make really interesting combinations year round. To keep things interesting I always come up with new combinations of flavors and textures, warm and room temperature salads. Sometimes I don't even use greens in a salad! I am a big fan of toasting some nuts – almonds, pecans and walnuts in particular, to sprinkle over a goat cheese salad or to offset the tang of a citrus vinaigrette. I always make my own vinaigrettes, and my pantry is full of different varieties of olive oils as well as lots of interesting vinegars. Citrus also make great additions to vinaigrettes - use a piece of lettuce or other ingredient in your salad to taste your dressing, and season with salt and pepper as needed.
- Aioli
- Arthur's Tomato Salad
- Basic Recipe for Grilled Potatoes
- Bulgur, Feta and Oven-dried Tomato Salad
- Carrot and Orange Salad with Sheep Milk Feta
- Celebration Salad of Endive, Crème Fraîche and Caviar
- Chez Panisse Garden Salad with Garlic Croutons
- Chickpea Salad with Olives, Herbs and Red Onion
- Citrus Salad with Red Onion and Mint
- Dandelion, Kale, Cara Cara and Kumquat Salad with Spice-roasted Walnuts
- Dandelion, Kale, Cara Cara and Kumquat Salad with Spice-roasted Walnuts
- Escarole with Dried Figs, Marcona Almonds and Manchego
- Escarole, Apples, Almonds and Shaved Parmesan Salad
- Fall Harvest Salad
- Farmers' Market Summer Tomato Salad
- Farro, Cheddar, Walnut and Apple Salad
- Fennel, Prosciutto and Parsley Salad with Shaved Parmesan
- Fig and Blueberry Salad with Crème Fraiche, Mint and Prosciutto
- Fried Oyster "Caesar" Salad
- Greek Salad with Caper Leaves
- Green Bean, Persimmon and Hazelnut Salad
- Green Caprese Salad
- Green Goddess Dressing
- Grilled Chicken Salad with Olives and Sweet and Hot Peppers
- Grilled Corn and Arugula Salad with Smoky Tomato Vinaigrette
- Grilled Potato Salad with Grainy Mustard, Cornichons and Crisp Prosciutto
- Grilled Potato Salad with Green Beans, Cherry Tomatoes, Mint and Basil
- Little Gem Salad with Grilled Figs and Prosciutto
- Melon, Fig, Fennel and Jambon de Bayonne Salad
- Middle Eastern Bread and Summer Vegetable Salad
- Moroccan Carrot, Orange and Radish Salad
- Mozzarella and Mache Salad
- Orange, Avocado, and Green Picholine Olive Salad
- Panzanella Salad
- Pineapple Carpaccio with Prawn and Pepper Salad
- PLT Salad with Creamy Aioli Dressing
- Radicchio Salad with Gorgonzola, Dates and Hazelnuts
- Red Quinoa Salad with Grapefruit, Dried Figs and Toasted Walnuts
- Roasted Beet and Pistachio Salad with Cumin
- Roasted Beet, Watercress and Hazelnut Salad
- Romaine Salad With Almonds and Buttermilk Blue Dressing
- Roman Salad with Radicchio, Arugula, Golden Raisin and Pine Nuts
- Salad of Dried Figs, Fennel, Proscuitto and Montasio
- Salad of Figs, Pomegranates, Persimmons, and Pears
- Salad of Radicchio, Blood Oranges, Raisins and Pine Nuts
- Salad of Roasted Peppers, Anchovies and Basil
- Smoked Black Cod with Apple Slaw
- Spring Panzanella
- Summer Fruit Salad with Prosciutto
- Summer Salad of Seared Tuna, Shell Beans and Tomatoes
- Tel Avivian Citrus, Avocado and Watercress Salad
- Toasted Goat Cheese Salad with Smoked Bacon
- Tuscan Bread Salad with Tomatoes and Basil
- Warm Grilled Potato Salad with Olives and Grana Padano
- Warm Moroccan Chicken and Sweet Potato Salad
- Watercress and Beet Salad with Gorgonzola and Walnuts
- White Bean Salad with Peppers, Goat Cheese and Mint
- Winter White Salad with a Hint of Green